South African Recipes, Food and Cooking

The term "Rainbow Nation" is the perfect description of the South
African population which is made up of many different peoples. As would be
expected, with such diversity comes an explosion of culinary cultures forming a
unique cuisine worthy of note.

The
country has a 2,954km coastline bordering both the Indian and Atlantic
oceans so fresh fish
and seafood are abundant. However the "temperate" climate (with
average maximum temperatures
of about 25C/77F in the summer) plus adequate rainfall, makes for good natural
grazing for livestock and excellent farm land so fresh produce and a variety of
domestic animals abound .

Ancient Times,
History and Influences on South African Cooking

Hunter gatherers first occupied this land of plenty
thousands of years
ago. Among them the nomadic San, Bushmen and Khoikhoi, collectively called The
Khoisan lived mainly along the south-west coastal strips. Their diets were rich
with meat and game….and insects such as termites, mopane worms (caterpillars)
and Locusts.

By the 3rd century AD, the Bantu people who had settled the eastern coastal
areas, were practiced in farming, growing corn, sweet potato, millet and other
vegetables and raising and keeping livestock such as cattle.

It seems very strange that fish didn't feature in the diets of the Khoisan,
however there was a small group of native people called Goringhaicona (nicknamed
Strandlopers or Watermen by the Portuguese) who are said to have survived purely
on shellfish, the flesh of beached whales, penguins, segulls and certain root
vegetables.

Whilst it was the Portuguese who were the first Europeans to set foot in
South Africa, it was the Dutch, French Huguenots and English who were to have
the most influence on the cuisine. Many would say that food was the main
instigator for the arrival of the Europeans in their search of a stop-over place
en route to trade for spices back in the 1600s. Amongst other things they
introduced sausage and stews such as potjiekos and bredies and cultivated crops
such as beans, peas, spinach and lettuce.

The expansion and fortification of Dutch settlements led to the import of
slaves towards the end of the 17th century as the local Khoisan proved difficult
to "press into service". Whilst the very first slaves were Africans
from places such as Mozambique, Madagascar and Angola, it soon became apparent that it was
easier to import Malay slaves from Java. It was the Malay's superior knowledge
of using spices and their expertise in fishing which would drastically change
Cape cooking. They also brought with them saltpetre used for pickling.

By the 19th Century indentured workers from India came to work on the sugar
plantations adding a further band to the culinary rainbow as did German
immigrants.

Current Day
South African Cuisine

Many dishes eaten today are
closely based on dishes from past times, such as
Pap, an accompaniment made from maize and eaten much like rice, which was and is
a native black African staple, Bobotie, a spicy Malay dish similar to Shepherds
Pie and Potjiekos which became an important dish during the Afrikaner's great
trek and which you can read about in the Speciality Dish section. Amongst other
favourites of the various cultures are biltong or dried meat, Boerewors, a type of sausage
which is a
legacy from German immigrants and Chakalaka which is a salad of Malay/Indian
origin.

Another popular South African pastime is the braai, equivalent to our
barbecue, which also dates back from the trekking days. All manner of fresh
foods are cooked over coals and most suburban houses have a braai area.

As
with many cuisines, a typical South African meal can range from
from one dish to several dishes served at the same time or in
courses. There are few hard and fast rules and this cuisine has something for everyone: from
fresh crayfish simply cooked, to spicy Malay curries, to hearty Dutch stews and even variations on
the British meat pie.